So even though it is Spring and I should be shifting my focus to the other smelly woodsy vegetable (asparagus), I needed one final fling before I could let Brussel Sprouts go. We’ve had a great run B.S. and I won’t forget you.

100 Recipes from 100 Blogs

Before launching into my new Brussel Sprouts recipe, let’s talk a little about Kirsten and her awesome project. She has made a goal to make 100 recipes from 100 blogs. My recipe was number 53 and featured in this week’s series. This series was focused on healthy side dishes and you should go and check it out. Sesame studded kale chips, sweet potato oven fries, tuscan white bean salad, and quinoa with black beans & cilantro, don’t those sound good?

A Cooking Dilemma

So I know I wanted my sprouts and decided to pair them with pepper encrusted burgers (don’t worry I will be sharing that recipe later). I quickly realized that something had to give. I needed to roast the burgers in the oven so how could I cook the sprouts?

Everyone and their mother likes to cook them with bacon in a frying pan. Bacon was NOT going to happen so I did some modifications and came up with this light and fresh sauteed sprouts recipe. Hope you like it!

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Badger Girl Writes Another Book

In May 2013, I published my first cookbook, Homemade Snacks and Staples. It contains over 200 recipes!

I am currently writing another book, The Idiot's Guide to Making Your Own Baby and Toddler Food. This will be out on November 3, 2015.

Badger Girl

Badger Girl Learns to Cook

Here we flirt a little with vegan cooking, chat up gluten-free, make friends with Paleo, woo dairy-free, but we ALWAYS keep it clean.
Join me, Kimberly Aime (aka Badger Girl), as I throw on the apron and throw out the chemicals. With a focus on real, whole foods, I would love for you to join me as I try to figure this whole 'cooking' thing out.

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